Analiese Gregory Celebrates Three Friends Abalone at Dark Mofo

Tasmania has a way of shaping the people who cook here. For chef Analiese Gregory, that connection to place runs through everything she creates, from the ingredients she chooses to the way she brings them to the table.

Known for her deep appreciation of Tasmania’s wild produce, coastal ingredients and hands-on approach to food, Analiese has become one of the most recognizable voices in Tasmanian cooking. Her work often celebrates the simple beauty of good produce, prepared with care and a strong sense of where it comes from.

That makes her connection with abalone feel especially fitting.

At Dark Mofo’s Winter Feast, Analiese brought Three Friends Baby Abalone to the fire, showcasing the delicate flavour and firm, tender texture of our abalone in a way that felt both refined and beautifully Tasmanian. Cooked over open flames and paired with bold, earthy flavours like shiitake mushroom and black garlic, the dish highlighted the delicate flavour and quality of farmed Tasmanian abalone while keeping the abalone at the centre of the experience.

For us, seeing our baby abalone in the hands of a chef like Analiese is always special. She understands the value of quality produce, but also the story behind it, the pristine Tasmanian waters, the farming process, the patience, and the people who care for it long before it reaches the plate.

Analiese has also shared her love of abalone through recipes such as cocktail abalone with black garlic and shiitake on SBS Food, giving home cooks a way to experience abalone with the same thoughtful, ingredient-led approach she is known for.

It is always exciting to see Three Friends Abalone used in dishes that honour both the product and the place it comes from. With Analiese Gregory, abalone is not just an ingredient, it becomes part of a bigger Tasmanian food story.